A strain of Staphylococcus cortex PXDB-JCS01 and a method for preparing fermented glutinous rice pepper using the same

Abstract

The present application discloses a strain of Staphylococcus aureus PXDB‑JCS01 and a method for preparing fermented ciba peppers using the same, and relates to the field of fermented food technology. A strain of Staphylococcus aureus PXDB‑JCS01 was deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration on October 21, 2024, with a deposit number of CGMCC NO.32279. After the fermentation of ciba pepper mash by Staphylococcus aureus PXDB‑JCS01, the lactic acid content reached 33 times that of ordinary ciba pepper mash, and the capsaicin content decreased by 13%. The significant increase in lactic acid content makes the flavor softer, which can further mask or reduce the spiciness, and increase the fermented sour and fragrant taste of the fermented ciba peppers. The types and contents of volatile substances in the fermented ciba peppers are significantly increased, so that the fermented ciba peppers have a richer complex aroma and unique flavor.

Description

Technical Field

[0001] The present application relates to the technical field of fermented foods, and in particular to a strain of Staphylococcus aureus PXDB-JCS01 and a method for preparing fermented glutinous chili peppers using the same. Background Art

[0002] Sichuan and Chongqing hot pot base is a mixture made by frying or boiling animal oil, vegetable oil, salt, bean paste, chili pepper, pepper and other spices and flavor enhancers. Among them, the indispensable ingredient for making hot pot base is ciba pepper, which is mainly made of dried chili peppers as raw materials, washed, boiled, drained and chopped. Because its appearance is similar to ciba, it is called ciba pepper. However, traditional hot pot ciba pepper is directly made of dried chili peppers by steaming, chopping and frying, which has the problems of spicy stimulation and insufficient aroma. Consumers generally feel that the taste is not soft and the dry and spicy taste is obvious after eating, which has a great impact on the flavor and taste of ciba pepper products. Summary of the invention

[0003] The main purpose of this application is to provide a strain of Staphylococcus aureus PXDB-JCS01 and a method for preparing fermented ciba peppers using the same, aiming to solve the technical problems of the existing ciba peppers being spicy and lacking in aroma.

[0004] To achieve the above objectives, the present application proposes a strain of Staphylococcus aureus PXDB-JCS01, which was deposited in the General Microbiology Center of China National Microbiological Culture Collection Administration on October 21, 2024, with the deposit number CGMCC NO.32279.

[0005] Optionally, the gene sequence of the Staphylococcus aureus PXDB-JCS01 is shown in Seq ID NO.1.

[0006] The present application also proposes a method for preparing fermented glutinous rice cake peppers using Staphylococcus aureus PXDB-JCS01, comprising the following steps:

[0007] The cortical Staphylococcus aureus PXDB-JCS01 is prepared into a seed solution;

[0008] Pre-treating the pepper to prepare glutinous rice cake pepper;

[0009] Add sugar and salt to the ciba pepper, then add the seed liquid, stir and mix, coat the surface with a film, then cover with a layer of salt, and perform anaerobic fermentation at room temperature to obtain fermented ciba pepper mash;

[0010] After the fermented glutinous rice cake chili unfermented material is prepared, the fermented glutinous rice cake chili is obtained.

[0011] Optionally, the step of preparing the Staphylococcus cortex PXDB-JCS01 into a seed solution includes:

[0012] After activating the Staphylococcus cortex PXDB-JCS01, inoculate it into MRS liquid medium and shake culture at 25°C - 35°C for 22h - 26h to obtain a seed solution.

[0013] Optionally, the total viable count in the seed solution is 10 9 CFU / ml - 10 10 CFU / ml.

[0014] Optionally, the step of pre-treating the chili peppers to prepare mashed chili peppers includes:

[0015] After removing impurities from the chili peppers, cut them into chili segments, remove the chili seeds, then add water to the chili segments, heat at 90°C - 100°C for 1min - 2min, then filter, crush, and pass through a sieve with a mesh size of 0.8cm - 1cm to obtain mashed chili peppers.

[0016] Optionally, in the step of adding sugar and salt to the mashed chili peppers, the addition amount of sugar is 2% - 4% of the weight of the mashed chili peppers, and the addition amount of salt is 4% - 6% of the weight of the mashed chili peppers.

[0017] Optionally, in the step of adding the seed solution, the addition amount of the seed solution is 4% - 6% of the weight of the mashed chili peppers.

[0018] Optionally, in the step of covering the surface with a film and then covering it with a layer of salt for anaerobic fermentation at room temperature, the covering thickness of the salt is 2cm - 3cm, and the anaerobic fermentation time at room temperature is 15 days - 20 days.

[0019] Optionally, the step of preparing fermented mashed chili peppers by blending the fermented mashed chili pepper mash includes:

[0020] Blend the fermented mashed chili pepper mash with pickled Erjingqiao peppers, pickled millet peppers, pickled garlic, and pickled ginger to obtain fermented mashed chili peppers.

[0021] This application has at least the following beneficial effects:

[0022] The Staphylococcus corticalis PXDB-JCS01 of the present application was screened and isolated from fermented pepper mash, and it is a microorganism suitable for growth during the fermentation of peppers. It is more suitable for fermentation and growth in pounded pepper made from the same substrate. The gene sequence of the Staphylococcus corticalis PXDB-JCS01 is shown as Seq ID NO.1. Through the fermentation of the Staphylococcus corticalis PXDB-JCS01, the lactic acid content can reach 33 times that of ordinary pounded pepper mash. At the same time, the capsaicin content decreased by 13%. The reduction of capsaicin may be related to the fermentation and metabolic characteristics of the strain. At the same time, the significant increase in lactic acid content makes the flavor more mellow, which can further mask or reduce the spiciness, making the spiciness mild and not intense. Moreover, it helps to form unique flavor compounds, adding a fermented sour and fragrant taste to the fermented pounded pepper. After fermentation, the types and contents of volatile substances in the fermented pounded pepper are significantly increased, thus significantly enhancing the flavor characteristics of the fermented pounded pepper, making the fermented pounded pepper prepared in the present application have a more intense compound aroma and a unique flavor. Compared with ordinary pounded pepper, its taste is more mellow and the dry spiciness is significantly weakened. Using this fermented pounded pepper in the hot pot base can significantly improve the palatability. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on the structures shown in these drawings.

[0024] Figure 1 It is a flowchart of the method for preparing fermented pounded pepper using Staphylococcus corticalis PXDB-JCS01 according to the embodiment of the present application.

[0025] The realization of the purpose of the present application, its functional features and advantages will be further described in conjunction with the embodiments with reference to the drawings. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0026] The following will clearly and completely describe the technical solutions in the embodiments of the present application with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only some embodiments of the present application, rather than all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present application.

[0027] Sequence Listing Description (the sequence listing content is provided separately):

[0028] The gene sequence of Staphylococcus corticalis PXDB-JCS01 in the embodiment of the present application is shown in Seq ID NO.1.

[0029] For the convenience of those skilled in the art to understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with specific embodiments.

[0030] Example 1 Strain isolation and identification

[0031] 1 Strain isolation

[0032] 1.1 Sample treatment

[0033] By sampling pepper grains in the pepper grain workshop of Sichuan Pixian Douban Co., Ltd., weighing 15 g - 20 g, adding them to the saline containing sterile glass beads and 7% sodium chloride through aseptic operation, shaking the flask to disperse, making a pepper grain sample solution, and then diluting the pepper grain sample solution to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 respectively to prepare pepper grain dilution solutions.

[0034] 1.2 Isolation and purification

[0035] By the coating method, 20 μL of each pepper grain dilution solution is aspirated and coated on a sterile MRS plate, cultured at 30 °C for 3 - 5 days, the single strains grown on the sterile MRS plate are screened out, and then the single strains are transferred to a sterile MRS plate for subculture to obtain 6 strains.

[0036] Specifically, the formula of the sterile MRS plate is: 10 g of peptone, 5 g of beef powder, 4 g of yeast powder, 2 g of glucose, 1 ml of Tween 80, 2 g of dipotassium hydrogen phosphate, 5 g of sodium acetate, 2 g of ammonium citrate, 0.2 g of magnesium sulfate, 0.05 g of manganese sulfate, 15 g of agar powder and 1000 ml of distilled water. After mixing the components in the above formula in proportion, heating and dissolving, correcting the pH to 6, then subpackaging, and autoclaving at 121 °C for 15 min - 20 min, and taking it out and cooling, the sterile MRS plate is obtained.

[0037] 2 Strain identification

[0038] The above 6 strains are identified by molecular biology. The specific method is: strain culture, genomic extraction, polymerase chain reaction (PCR), agarose gel electrophoresis, sequencing and NCBI blast comparison to obtain the genus of each strain.

[0039] Specifically, strain culture includes the following steps:

[0040] Select MRS liquid medium; use a sterile inoculation loop or needle to take a small amount of the strain from the preserved strain sample and inoculate it into the MRS liquid medium; culture at 30 °C. Depending on the growth rate of the strain, usually culture for 24 h - 48 h until colonies appear.

[0041] Genomic extraction is to obtain the DNA of the target strain for subsequent PCR amplification and analysis. Commonly used DNA extraction methods include the commercial kit method or the manual operation method. This application uses the kit method, which includes the following steps:

[0042] Sampling: Take an appropriate amount (1 ml - 2 ml) of the bacterial liquid from the cultured strain;

[0043] Cell lysis: According to the instructions of the extraction kit, use lysis buffer and enzymes (such as lysozyme) to treat the sample to break the cell wall and release DNA;

[0044] Removing impurities: Use the phenol / chloroform extraction method or the scavenger contained in the kit to remove proteins and other impurities;

[0045] DNA purification: Precipitate DNA with ethanol or purify DNA through the kit;

[0046] DNA quantification: Use a spectrophotometer or fluorescent dye method to quantify DNA and confirm the quality of the extracted DNA.

[0047] Polymerase chain reaction (PCR) includes the following steps:

[0048] Prepare the PCR reaction system, including:

[0049] Template DNA, upstream primer and downstream primer (selected according to the target gene), dNTPs, Taq polymerase, PCR buffer (containing Mg 2+ )

[0050] Set PCR conditions:

[0051] Initial denaturation: 95 °C, 3 min - 5 min, to remove the DNA secondary structure;

[0052] Denaturation: 95 °C, 30 s, to denature the DNA template;

[0053] Annealing: 50 °C - 65 °C, 30 s, to allow the primer to bind to the template;

[0054] Extension: 72 °C, and the time is adjusted according to the length of the amplified fragment (1 min per kilobase);

[0055] Cycle: Repeat the above denaturation, annealing and extension steps for 25 - 35 cycles;

[0056] Final extension: 72°C, 5 min, to ensure complete extension of the amplified DNA.

[0057] Reaction termination: After the PCR reaction is completed, store at 4°C.

[0058] Agarose gel electrophoresis includes the following steps:

[0059] Prepare agarose gel: Select an appropriate agarose concentration (0.7% - 2%) according to the size of the target PCR product, add TBE or TAE buffer, and heat to dissolve.

[0060] Add dye: Add a DNA dye (such as EB or SYBR Green) to the agarose gel for easy subsequent observation.

[0061] Load samples: Load the PCR product and DNA ladder (standard molecular weight marker) into the gel wells together.

[0062] Electrophoresis: Add TBE or TAE buffer to the electrophoresis tank, apply an electric field (about 100V), and run for 20 min - 30 min until the dye runs to the appropriate position in the gel.

[0063] Observe results: Use a UV transilluminator or imaging device to observe the DNA bands. If the PCR product is correct, the target fragment will appear at the expected position.

[0064] Sequencing includes the following steps:

[0065] Purify PCR product: Use a PCR product purification kit to remove primers and other impurities to obtain a pure PCR product.

[0066] Sequencing reaction: React the purified PCR product with sequencing primers, fluorescently labeled dNTPs, and DNA polymerase for single - strand or double - strand sequencing.

[0067] Sequencer determination: Add the reaction solution to the sequencing plate and use a sequencer for sequencing (using the Sanger sequencing method).

[0068] Analyze sequencing results: The DNA sequence obtained by sequencing will be used for subsequent alignment and identification, and its gene sequence is shown as Seq ID NO.1.

[0069] NCBI BLAST alignment includes the following steps:

[0070] Obtain sequencing results: Convert the sequence file (usually in.fastq or.ab1 format) obtained from the sequencer to FASTA format.

[0071] Access NCBI BLAST: Enter the NCBI BLAST website (https: / / blast.ncbi.nlm.nih.gov / Blast.cgi) and select the appropriate BLAST tool (such as BLASTn for nucleic acid sequence alignment);

[0072] Upload the query sequence: Upload the query sequence in FASTA format to the BLAST input box;

[0073] Select the database: Select the appropriate reference database (such as the NT database);

[0074] Set parameters: Adjust the alignment parameters as needed (such as the E-value, maximum number of alignments, etc.);

[0075] Perform the alignment. The BLAST output will list the sequences most similar to the query sequence and their species information. Confirm the target bacterial strain based on the alignment results.

[0076] Through the alignment results, 6 strains of Staphylococcus epidermidis ( Staphylococcus piscifermentans ) were confirmed, and their names are recorded as: R10, R13, R14, R20, R30, R43.

[0077] Example 2 Bacterial strain screening

[0078] Cultivate the above 6 strains R10, R13, R14, R20, R30, R43 in MRS liquid medium containing 2% sodium chloride by liquid culture. Incubate at 30 °C for 3 days, then centrifuge at a rate of 8000 r / min for 10 min, and take the supernatant to measure the lactic acid content. The test results are shown in Table 1 below.

[0079] Table 1 Lactic acid production of strains

[0080]

[0081] As can be seen from Table 1, the strain with the highest lactic acid production, namely R10, was preserved at the China General Microbiological Culture Collection Center (CGMCC) on October 21, 2024. Address: No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. It was named PXDB-JCS01, and the preservation number is CGMCC NO. 32279.

[0082] The gene sequence of this Staphylococcus epidermidis PXDB-JCS01 is shown in Seq ID NO.1.

[0083] Specifically, the formula of the MRS liquid medium is as follows: 10 g of peptone, 5 g of beef powder, 4 g of yeast powder, 2 g of glucose, 1 ml of Tween 80, 2 g of dipotassium hydrogen phosphate, 5 g of sodium acetate, 2 g of ammonium citrate, 0.2 g of magnesium sulfate, 0.05 g of manganese sulfate, and 1000 ml of distilled water. After mixing the components in the above formula in proportion, heat and dissolve them, adjust the pH to 6, then dispense and sterilize at 121 °C under high pressure for 15 min - 20 min. After taking out and cooling, the MRS liquid medium is obtained.

[0084] Example 3

[0085] A method for preparing fermented Ciba pepper using Staphylococcus cortex PXDB-JCS01, as Figure 1 shown, includes the following steps:

[0086] S10. Prepare the Staphylococcus cortex PXDB-JCS01 into a seed liquid.

[0087] In the specific implementation process, take out the Staphylococcus cortex PXDB-JCS01 from the -80 °C freezer or liquid nitrogen tank, place it in a 37 °C water bath for slight thawing to reduce cell death; inoculate the thawed sample into the MRS liquid medium, put it into a shaker at 30 °C, and shake and culture for 22 h - 26 h; in order to obtain a denser colony, inoculate the bacterial liquid in the liquid medium onto a sterile MRS plate, use a sterile inoculation loop to take a small amount of bacterial liquid from the liquid medium, spread it on the sterile MRS plate, culture at 30 °C for 22 h - 26 h, then select a single well-grown colony from the MRS sterile plate, inoculate it into the MRS liquid medium, put it into a shaker at 30 °C, and shake and culture for 22 h - 26 h until the concentration of the bacterial liquid is sufficient.

[0088] Specifically, the total number of viable bacteria in the seed liquid is 10 9 CFU / ml - 10 10 CFU / ml.

[0089] Dispense the cultured seed liquid into sterile centrifuge tubes or cryopreservation tubes. The seed liquid can be dispensed and stored in a -80 °C refrigerator for long-term preservation, or the seed liquid can be freeze-dried and then stored in a dry and low-temperature environment for subsequent use.

[0090] S20. Pretreat the chili peppers to prepare Ciba peppers.

[0091] In the specific implementation process, yellow pointed peppers are selected and removed from impurities, cut into 3cm-4cm long pepper sections, and the pepper seeds are removed. The pepper sections are put into a pot, water is added to submerge them, and they are heated at 90℃-100℃ for 1min-2min. Then they are filtered, crushed, and passed through a 0.8cm-1cm sieve to obtain glutinous rice cake peppers.

[0092] S30, adding sugar and salt to the ciba pepper, and then adding the seed liquid, stirring and mixing, coating the surface, and then covering with a layer of salt, and performing anaerobic fermentation at room temperature to obtain fermented ciba pepper mash.

[0093] In the specific implementation process, the amount of sugar added is 2%-4% of the weight of the Ciba pepper, and the amount of salt added is 4%-6% of the weight of the Ciba pepper.

[0094] The added amount of the seed liquid is 4%-6% of the weight of the Ciba pepper.

[0095] Specifically, during the film coating, the ciba pepper is covered with a plastic film, and then salt is covered on the plastic film, the thickness of the salt covering is 2cm-3cm, and anaerobic fermentation is carried out at room temperature for 15 days to 20 days.

[0096] S40, preparing the fermented glutinous rice cake chili preserved meat to obtain fermented glutinous rice cake chili.

[0097] In a specific implementation process, the fermented ciba pepper mash is mixed with pickled erjingtiao, pickled chili pepper, pickled garlic and pickled ginger in a mass ratio of 81:5:5:8:1 to obtain fermented ciba pepper.

[0098] Example 4 Analysis of organic acids in fermented glutinous rice cake chili fermented rice

[0099] The organic acid content in the fermented glutinous rice cake pepper fermented rice in Example 3 was detected by referring to the method of GB 5009.157-2016 "Determination of organic acids in food". At the same time, an unfermented ordinary glutinous rice cake pepper fermented rice was set as a control group to detect the organic acid content in the ordinary glutinous rice cake pepper fermented rice. The test results are shown in Table 2 below.

[0100] Table 2 Results of organic acid content test

[0101]

[0102] As can be seen from Table 2, compared with the unfermented ordinary ciba pepper fermented meat, the fermented ciba pepper fermented meat using Staphylococcus aureus PXDB-JCS01 in the present application can significantly increase the lactic acid content, reaching 33 times the lactic acid content of ordinary ciba pepper fermented meat. Lactic acid is one of the important organic acids produced during the fermentation process of ciba pepper. The increase in its content can significantly improve the flavor of ciba pepper and make its flavor softer.

[0103] Example 5 Analysis of the Flavor of Fermented Glutinous Rice Cake Chili

[0104] The volatile flavor substances of the fermented glutinous rice cake chili prepared in Example 3 of this application were analyzed, and the unfermented ordinary glutinous rice cake chili (that is, the ordinary glutinous rice cake chili directly compounded with pickled products without fermentation after the dried chili peppers were processed into glutinous rice cake chili paste) was used as the control group, and the volatile flavor substances were analyzed simultaneously. The volatile flavor substances in glutinous rice cake chili mainly include 9 types of compounds such as alcohols, aldehydes, acids, ketones, ethers, esters, phenols, aromatic hydrocarbons and others. Among them, terpenoids mainly composed of germacrene D are the most abundant, followed by aldehydes, alcohols, acids, esters, etc. The detection results of the types of volatile substances are shown in Table 3 below, and the detection results of the contents of volatile substances are shown in Table 4 below.

[0105] Table 3 Detection Results of the Types of Volatile Substances

[0106]

[0107] Table 4 Detection Results of the Contents of Volatile Substances

[0108]

[0109] As can be seen from Table 3 and Table 4, compared with the unfermented ordinary glutinous rice cake chili, the fermented glutinous rice cake chili of this application has more types of volatile substances and higher contents of volatile substances. And the aroma and flavor of glutinous rice cake chili mainly come from its volatile substances, indicating that the fermented glutinous rice cake chili prepared by using Staphylococcus epidermidis PXDB-JCS01 in this application has richer aroma and unique flavor.

[0110] Example 6 Analysis of Capsaicin in Fermented Glutinous Rice Cake Chili

[0111] Refer to the method of GB / T 40348-2021 "Determination of Capsaicinoids in Plant-derived Products" to detect the total amount of capsaicin in the fermented glutinous rice cake chili prepared in Example 3 of this application. The total amount of capsaicin includes the total amount of natural capsaicin, dihydrocapsaicin and synthetic capsaicin, and the unfermented ordinary glutinous rice cake chili is used as the control group to detect the total amount of capsaicin. The detection results are shown in Table 5 below.

[0112] Table 5 Detection Results of Capsaicin

[0113]

[0114] As can be seen from Table 5, compared with the unfermented ordinary glutinous rice cake chili, the total amount of capsaicin in the fermented glutinous rice cake chili prepared by using Staphylococcus epidermidis PXDB-JCS01 in this application is significantly reduced, and the total amount of capsaicin can be reduced by 13%, indicating that the pungent and spicy taste of the fermented glutinous rice cake chili in this application is significantly reduced and the taste is softer.

[0115] Example 7 Sensory Evaluation

[0116] The fermented Ciba pepper prepared in Example 3 of the present application was used to fry the fermented Ciba pepper hot pot base. At the same time, the unfermented ordinary Ciba pepper was used as a control group to fry the Ciba pepper hot pot base, and a sensory evaluation was carried out. The results are shown in Table 6 below.

[0117] Table 6 Sensory Evaluation Results of Hot Pot Application

[0118]

[0119] As can be seen from Table 6, after the fermented Ciba pepper prepared in the present application was applied to the hot pot base, the obtained fermented Ciba pepper hot pot base was significantly improved in terms of color, taste, spiciness, saltiness, numbness, flavor, etc. compared with the ordinary Ciba pepper hot pot base. The spiciness was significantly reduced, the taste was soft, the aroma was rich and harmonious, and it had a unique fermented flavor, indicating that the fermented Ciba pepper prepared by using Staphylococcus corticalis PXDB-JCS01 had a strong flavor of alcohol, ester and acid, thus improving the quality of the hot pot base. At the same time, the fermentation reduced the spiciness, achieving the characteristic of being spicy but not dry when making the hot pot base with the fermented Ciba pepper.

[0120] In summary, Staphylococcus corticalis PXDB-JCS01 of the present application was screened and isolated from the pepper mash and is a microorganism suitable for growth during the pepper fermentation process. It is more suitable for fermentation and growth in the Ciba pepper with the same matrix. The gene sequence of the Staphylococcus corticalis PXDB-JCS01 is shown in Seq ID NO.1. After the fermentation of the Ciba pepper mash by the Staphylococcus corticalis PXDB-JCS01 screened and isolated in the present application, the lactic acid content can reach 33 times that of the ordinary Ciba pepper mash, while the capsaicin content decreased by 13%. The reduction of capsaicin may be related to the fermentation and metabolic characteristics of the strain. At the same time, the significant increase in lactic acid content makes the flavor softer, which can further mask or reduce the spiciness, and helps to form unique flavor compounds, adding a fermented sour and fragrant taste to the fermented Ciba pepper. Moreover, after fermentation, the types and contents of volatile substances in the fermented Ciba pepper were significantly increased, thus significantly increasing the flavor characteristics of the fermented Ciba pepper, making the fermented Ciba pepper prepared in the present application have a stronger compound aroma and a unique flavor. Compared with the ordinary Ciba pepper, its taste is softer and the dry and spicy taste is significantly weakened. Using this fermented Ciba pepper in the hot pot base can significantly improve the flavor of alcohol, ester and acid, improve the quality of the hot pot base, and at the same time reduce the spiciness, thus achieving the characteristic of being spicy but not dry when making the hot pot base with the fermented Ciba pepper.

[0121] The above are only alternative embodiments of the present application, and do not limit the patent scope of the present application. Any equivalent structural transformation made under the inventive concept of the present application by using the content of the specification and drawings of the present application, or any direct / indirect application in other related technical fields, is included in the patent protection scope of the present application.

Claims

1. A strain of Staphylococcus aureus ( Staphylococcus piscifermentans )PXDB-JCS01, characterized by: The corticosteroid Staphylococcus aureus PXDB-JCS01 was deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration on October 21, 2024, with a deposit number of CGMCC NO.32279; the gene sequence of the corticosteroid Staphylococcus aureus PXDB-JCS01 is shown in Seq ID NO.

1.

2. A method for preparing fermented ciba peppers using the cortical Staphylococcus aureus PXDB-JCS01 as claimed in claim 1, characterized in that: The following steps are involved: The cortical Staphylococcus aureus PXDB-JCS01 is prepared into a seed solution; Pre-treating the pepper to prepare glutinous rice cake pepper; Add sugar and salt to the ciba pepper, then add the seed liquid, stir and mix, coat the surface with a film, then cover with a layer of salt, and perform anaerobic fermentation at room temperature to obtain fermented ciba pepper mash; After the fermented glutinous rice cake chili unfermented material is prepared, the fermented glutinous rice cake chili is obtained.

3. The method for preparing fermented ciba pepper using cortical Staphylococcus aureus PXDB-JCS01 according to claim 2, characterized in that: The step of preparing the cortical Staphylococcus aureus PXDB-JCS01 into a seed solution comprises: After the cortical Staphylococcus aureus PXDB-JCS01 is activated, it is inoculated into MRS liquid culture medium and cultured with shaking at 25° C.-35° C. for 22 h-26 h to obtain a seed solution.

4. The method for preparing fermented ciba peppers using cortical Staphylococcus aureus PXDB-JCS01 according to claim 3, characterized in that: The total number of viable bacteria in the seed solution is 10 9 CFU / ml-10 10 CFU / ml.

5. The method for preparing fermented ciba pepper using cortical Staphylococcus aureus PXDB-JCS01 according to claim 2, characterized in that: The step of pre-treating the pepper to prepare the ciba pepper comprises: After removing impurities from the pepper, the pepper is cut into pepper sections, and the pepper seeds are removed. Water is then added to the pepper sections, and the pepper sections are heated at 90° C.-100° C. for 1 min-2 min. The peppers are then filtered, crushed, and passed through a 0.8 cm-1 cm sieve to obtain glutinous rice cake peppers.

6. The method for preparing fermented ciba peppers using cortical Staphylococcus aureus PXDB-JCS01 according to claim 2, characterized in that: In the step of adding sugar and salt to the Ciba pepper, the amount of sugar added is 2%-4% of the weight of the Ciba pepper, and the amount of salt added is 4%-6% of the weight of the Ciba pepper.

7. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 2, characterized in that: In the step of adding the seed liquid, the added amount of the seed liquid is 4%-6% of the weight of the Ciba pepper.

8. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 2, characterized in that: In the step of coating the surface with a film, then covering it with a layer of salt, and performing anaerobic fermentation at room temperature, the thickness of the salt coating is 2 cm-3 cm, and the anaerobic fermentation time at room temperature is 15 days-20 days.

9. The method for preparing fermented ciba peppers using Staphylococcus aureus PXDB-JCS01 according to claim 2, characterized in that: The step of preparing the fermented ciba chili preserved meat to obtain the fermented ciba chili comprises: The fermented ciba chili pepper fermented material is mixed with pickled erjingtiao, pickled chili pepper, pickled garlic and pickled ginger to obtain fermented ciba chili pepper.

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